Category: Mid-Day Snack | 10 am Meal

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal Mid-Day Snack | 10 am Meal

Aamrakhand | Alphonso Mango and Yogurt Dessert

Mango and Yogurt Dessert Aamrakhand
Aamrakhand

Summer and mango are synonymous with each other in the Indian subcontinent at least, don’t you think? What is also very well-loved in the subcontinent is yogurt. And Alphonso mango and yogurt are a match made in heaven.

Keeping in the spirit of Mango Mania here is another recipe that involves the King of Fruits. Amrakhand is a spin-off on Shrikhand which is typically made with hung curd flavoured with cardamom and sugar. It is a popular Indian dessert in the western states of Gujarat and Maharashtra and tastes great with piping hot pooris and chapatis.

Aam is Hindi for Mango and that is how the dish gets its name. Amrakhand combines the goodness of yogurt and alphonso mango and creates the perfect summer dessert which when enjoyed on a muggy summer afternoon, is just heavenly! This recipe was one amongst the few others that I had shared on Sassy Mama Hong Kong last year celebrating summer desserts.

A few tips to keep in mind:

  1. if using regular yogurt or homemade curd, make sure to tie it in a cheesecloth and place it in a strainer over a bowl and refrigerate overnight so excess water is drained. If not overnight, at least for 3-4 hours.
  2. as I mentioned plain greek yogurt is a quicker alternative. If using that, place the yogurt in muslin and let it hang for 30-45 minutes to remove excess water
  3. fresh Alphonso mangoes work best for this recipe, but if that is unavailable, use canned mango pulp; if using the latter, discard the water and use just the pulp
  4. honey works great as a sweetener instead of brown sugar but it does alter the taste of the final dish
  5. using coconut greek yogurt adds an interesting dimension to the dish. In fact, you can also add freshly grated coconut while blending the yogurt and alphonso mango puree if you would like to
  6. use of saffron strands is optional

Ingredients for Aamrakhand:

  1. Hung curd or greek yogurt (water drained completely)- 2 cups
  2. Pureed Mangoes -1 cup
  3. Brown or raw Sugar (powdered) or Honey- 1 tbsp or as per taste depending on the sweetness of the mango pulp
  4. Saffron-3-4 strands steeped in 1 tbsp warm milk
  5. Freshly pound cardamom powder – 1/4 tsp
  6. Slivered nuts(pistachios/almonds) and mango cubes for garnish- As desired

Method to Make the Perfect Mango and Yogurt Dessert:

  1. In a deep bowl place the hung curd and pureed mangoes and blend on a low speed using a hand blender or a regular whisk
  2. Add sugar, cardamom powder, and saffron steeped in milk (including the milk) and mix well
  3. Spoon the mixture into serving bowls (small tequila shot glasses work great here) and refrigerate for an hour or two
  4. Garnish with chopped nuts and mango cubes and serve chilled.

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Aamrakhand|Summer Dessert with Yogurt & Alphonso Mango

Prep Time: 5 hours

Cook Time: 20 minutes

Yield: 100

Serving Size: 4

Ingredients

  • Hung curd or greek yogurt (water drained completely)- 2 cups
  • Pureed Mangoes -1 cup
  • Brown or Raw Sugar (powdered) or Honey- 1 tbsp or as per taste depending on the sweetness of the mango pulp
  • Saffron-3-4 strands steeped in 1 tbsp warm milk
  • Freshly pound cardamom powder - 1/4 tsp
  • Slivered nuts(pistachios/almonds) and mango cubes for garnish- As desired

Instructions

  1. In a deep bowl place the hung curd and pureed mangoes and blend on a low speed using a hand blender or a regular whisk
  2. Add sugar, cardamom powder and saffron steeped in milk (including the milk) and mix well
  3. Spoon the mixture into serving bowls (small tequila shot glasses work great here) and refrigerate for an hour or two
  4. Garnish with chopped nuts and mango cubes and serve chilled
https://onewholesomemeal.com/aamrakhand-alphonso-mango-and-yogurt-dessert/

Aamrakhand

Categories
Afternoon Snack | 3pm Meal Breakfast | 8am Meal Mid-Day Snack | 10 am Meal

Vegan Dessert With Mango | Manco Pots

Vegan Dessert with Mango and Coconut Cream
Manco Pots

Today is a special vegan dessert with mango and whipped coconut cream. After all, it is summertime!

Mango season is in full swing in India. However, the way things are currently we are unable to enjoy the seasonal deluge of desi mangoes. We are making do with whatever little we can find of Thai and Philipino mangoes. Sadly, I have to admit the taste is just not the same. The richness of the mangoes from our Indian subcontinent is unmatched.

The Mango Originated In India

Mangoes originated in India about 6,000 years ago. Hiuen Tsang, the Chinese scholar visiting India seems to have first brought it outside of India to China around the 7th century. The fruit then spread to East Africa as early as the 10th century AD. The mango then traveled to Philipinnes, Africa, Brazil, Mexico, Jamaica, and Hawaii where it quickly became a part of their culture.. The tropical climate in all these countries helped them grow and develop various varieties of mango and today we have more than 40 species across the world.

It’s More Than Just a Tropical Fruit

The tastes and flavours of this luscious fruit are popularly known but did you know that Ayurvedic and other ancient texts describe it as an aphrodisiac and stamina and vitality enhancer? The leaves are considered auspicious and used in religious ceremonies too. With so many qualities no wonder, the mango tree has been called Kalpvriksha or wish-granting tree in ancient Indian scriptures.

Mangoes have to be my favourite summer fruit. Not only do they taste great but are also loaded with health benefits. Their high content of Vitamin C, Antioxidants, and Folate make them a perfect fruit to start your day with, snack on, or even indulge your sweet-tooth with! 

It is certainly odd that I do not have many mango recipes on the blog considering we do overindulge in its gooey goodness through summer. Alphonso in April/May and Langdas/Maldas in June/July keep us happy and we eat to our heart’s content until we bid goodbye to mango season in July only to eagerly awaiting the next.

Vegan Dessert With Mango: Manco Pots

Last summer I did a series of Mango recipes for Sassy Mama Hong Kong and today’s recipe of Manco pots was one of them. This gluten-free and vegan recipe received a lot of praise. I have been meaning to share it on my blog ever since.

It is really very simple and easy one and all you need is mango chunks/pulp (fresh or canned; albeit nothing like freshly cubed ripe Alphonso mangoes), a good quality coconut cream (not coconut milk as we need a nice creamy texture), and some homemade thandai powder and chopped nuts of choice. I also used brown sugar for sweetness and vanilla extract and rose petals for flavour and garnish respectively but they are all optional and you can skip if you like.

Useful Tips For The Perfect Vegan Dessert

  1. The recipe will not work with low-fat coconut milk
  2. Watch here how to whip coconut milk well
  3. Chilling the bowl in the freezer is an important step before whipping so make sure not to miss it
  4. If you do not have dried rose petals handy, add chopped mint leaves

These little pots of taste and health are perfect as breakfast or even a midday snack. They help to maintain blood sugar levels, keep you satiated and avoid the afternoon slump. Try this vegan dessert with mango and coconut cream now.

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Manco Pots

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 100

Serving Size: 4-6 small pots

Ingredients

  • Home-made Thandai powder- 4 tbsp
  • Full fat coconut milk (refrigerated overnight to separate the liquid from fat layer)- 250ml
  • Medium sized mango, cubed- 1
  • Brown Sugar-2 tbsp or as per taste
  • Pure Vanilla Extract -1/2 tsp
  • Dried rose petals for garnish-1 tsp (optional)

Instructions

  1. Chill a deep bowl (preferably steel) in the freezer for half hour
  2. Spoon out the coconut cream (discarding the coconut milk) into the steel bowl and to it add sugar and pure vanilla extract
  3. Whip with a hand blender till stiff peaks form, then spoon it into desired serving bowls
  4. Refrigerate for 1-2 hours then sprinkle generously(approximately 1.5-2 tsp) with the thandai powder, spoon over the mangoes and garnish with dried rose petals if using
  5. Serve chilled
https://onewholesomemeal.com/vegan-dessert-with-mango-manco-pots/

Manco Pots

Categories
Mid-Day Snack | 10 am Meal

Moong Dal Halwa | Tips To Get It Perfect

Moong Dal Halwa
Moong Dal Halwa

Halwa or Halvah or Halva. No matter how you spell it, there is no denying that it brings back a gush of sweet celebratory memories for most of us. I am yet to meet someone from the Indian subcontinent who does not enjoy one or more kinds of halwa. And if you are new to this phenomenon called halwa, let me give you a brief glimpse.

What Is Halwa?

Halwa, much like its Persian/Turkish/Middle-eastern cousin is a sugary, fudgy pudding associated with (but not limited to) celebrations. As per popular belief halwa originally traveled to South Asia with the Mughals who themselves were from Persia. Now, this fact about its origin itself is highly debatable but what is beyond doubt is that the Indians made this dessert their own. The recipe was adapted to make halwa out of even vegetables like gourd and pumpkin. Carrot, semolina, moong dal, and whole wheat flour being some other popular varieties. What is also not debatable is that based on time on hand and level of expertise, there is a halwa for every occasion and every individual.

The semolina or suji halwa recipe I have on the blog is one of the quickest to put together and so is the atta halwa. Carrot halwa is seasonal in nature but our favourite goto dessert on chilly winter evenings when red carrots are abundantly available. But this Moong Dal Halwa, if I may say, is like no other, not in taste and definitely not in the amount of effort that is needed to put it together. All worth the effort in the end though. It truly is unique, tastes divine, and not for the faint-hearted.

Get Your Moong Dal Halwa Right!

I do not make it very often as it needs full attention for almost an hour and there is no multitasking and parallel processing while cooking this deliciousness. It is also quite heavy on the calories. But each time I do, we savour it and enjoy it guilt-free. And that is how my friend you might want to too :))

So, a few points to keep in mind before you venture to cook Moong Dal Halwa:

  1. Do not be in a rush. Remember good things take time and patience is the key. Always!
  2. Warning. All the non-stop stirring is a good arm workout. Be ready!
  3. Do not go easy on the ghee. Not with this halwa. Trust me the results can be disastrous. You can adjust the sweetness to your taste of course.
  4. We use yellow split moong daal for this recipe, not to be confused with green moong bean.
  5. When grinding the soaked moong dal make sure you do not make a smooth paste. The halwa makes and tastes best with danedaar (slightly coarse) moong dal paste.
  6. Ideally, soak moong dal overnight to make halwa. Split yellow moong takes 4-5 hours to soften. This is enough time to soak. You can also soak it in hot water to speed up the process. Make sure to wash it very well before soaking and once or twice before grinding into a paste.
  7. Keep the flame low the whole time; the dal can burn very quickly on a high flame.
  8. Do not use too much water to make the paste, just enough to grind it; I used approximately 4 tbsp.
  9. Relax and breathe and enjoy the process of making the halwa as much as you enjoy the end product. If it was not for all the elbow grease, the process is quite mediative and a task in mindfulness. At the end of each step, the contents in your pan will gently guide you to move to the next step. As someone wise once said one cooks with all five senses. You will know what I mean when you start to make this halwa 🙂

Pictures To Help You Along The Way

So, we start by giving the soaked moong dal one final wash before we grind it into a coarse paste with a few tablespoons of water as we go. For one cup moong dal, I used approximately 4 tablespoons of water.

Then we heat ghee (one cup melted) in a heavy-bottomed wok. Reduce the flame to low and add the dal paste to it. Now let the arm workout begin! Keep roasting with constant stirring until ghee starts to separate on the sides and the texture is no longer pasty or clumpy. In fact, just before adding the milk and sugar solution, the halwa looks quite crumbly. Below you can see the various stages of roasting the dal:

Stage 1- Just after you add the paste and mix with ghee
Stage 2-After 10 minutes of slow roasting
Stage 3- After 20 minutes of slow roasting
Stage 4-After 30 minutes of slow roasting

Have a look at the video of the roasted daal. It is now ready for the milk and sugar solution.

The Finishing Touches

Heave a sigh of relief as you are very close to the end. Well done for all the patience and hard work so far! Also, a pro tip. If you like, you can freeze this mixture at this stage and thaw it later for the subsequent steps. A great make-ahead dessert too, isn’t it?

Now, while the dal is roasting, bring 2.5 cups full-fat milk diluted with half a cup water to boil. Turn off the heat once it’s boiled and add sugar as per taste. I added a little more than one cup of sugar. Mix until well combined. Remove a few tablespoons of hot milk in a bowl and to it add a pinch of saffron (10-12 strands) and keep aside.

When the dal is well roasted as shared in the images above, add the boiling hot milk and sugar mixture to it and continue to cook on a low flame till it starts to clump together and ghee starts to separate from the side. Also, add the saffron milk, cardamom powder, slivered almonds, pistachios, and raisins.

Moongdaal Halwa

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Moong Daal Halwa

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 100

Serving Size: 6-8

Ingredients

  • Split yellow moong daal, soaked for at least 4-5 hours- 1 cup
  • Water- 1/2 cup and some extra
  • Full fat milk- 2.5 cups
  • Sugar- 1 cup or as per taste
  • Saffron-One pinch (10-12 strands)
  • Ghee, melted- 1 cup
  • Cardamom powder- 1/4 teaspoon
  • Slivered pistachios- 8-10
  • Slivered almonds- 8-10
  • Raisins or sultanas- 8-10

Instructions

  1. Grind the soaked moong daal into a coarse paste using minimal water
  2. Heat ghee in a heavy bottomed pan and add the moong daal paste; continue to cook on a low flame, stirring regularly
  3. Continue cooking till the raw smell of the dal disappears, it turns crumbly and ghee starts to separate
  4. While the daal is roasting, bring 2.5 cups full fat milk diluted with half cup water to boil; turn off heat once its boiled and add sugar
  5. Remove a few tablespoons of hot milk in a bowl and to it add a pinch of saffron (10-12 strands) and keep aside
  6. When the daal is well roasted, add the boiling hot milk and sugar mixture to it and continue to cook on a low flame till it starts to clump together and ghee starts to separate from the side. Also, add the saffron milk, cardamom powder, slivered almonds, pistachios and raisins.
  7. Serve hot, topped with more slivered almonds and pistachios.
https://onewholesomemeal.com/moong-dal-halwa-tips-to-get-it-perfect/

Categories
Afternoon Snack | 3pm Meal Mid-Day Snack | 10 am Meal

Almond and Flaxseed Bliss Balls

Almond and Flaxseed Bliss Balls
Almond and Flaxseed Bliss Balls

Bliss balls or energy balls are not a novelty. There are all types and kinds, and yet there are so many new and variety of options possible.

Whenever I am rushed and want to fix a quick dessert which will keep well for a week, I make one or the other kind of energy balls. Some of our family favourites are coconut-dates, apricot-pistachio, and almond turmeric bliss balls. They are the perfect take-along quick snack and super filling and healthy too!

This time however I had some flaxseed meal at hand. Hard as it is to find it on the grocery aisle these days, I wanted to use them asap. The key ingredients that I used where:

  1. Almond Meal – I used the store-bought blanched almond meal but you can also make it at home in advance.
  2. Flaxseed Meal – Just blend a few cups of flaxseed in a blender to make this or just buy off the shelf.
  3. Pitted Medjool Dates- These are the soft variety of dates available easily in any supermarket. If for some reason you are unable to lay your hands on these, you can sue regular dates; soak the regular dates in some warm water for 20-30 minutes until they are soft. Then drain and blend.
  4. Pistachios – These again, I dry roasted them to bring out the nuttiness, then cooled and blended them to a powder.Almond-Pistachio-Flaxseed Bliss balls

I also added some freshly pounded black pepper and sea salt along with a tablespoon of pure vanilla extract for flavour.

Most bliss ball recipes involve throwing all the ingredients together into a high-speed blender and blending them all together. However, for this recipe, I blended each ingredient (apart from the already blended ones of course) separately and then brought them all together one last time before shaping them into desired sized balls.

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Almond-Flaxseed Bliss Balls

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 100

Serving Size: Makes 10-12 medium sized bliss balls

Ingredients

  • Almond Meal- 1 cup
  • Flaxseed Meal- 1/4 cup
  • Pistachios, toasted and powdered- 3/4 cup and some extra for coating the bliss balls
  • Pitted Medjool Dates, coarsely chopped- 12-15
  • Coarsely pounded black pepper- 1/2 tbsp
  • Sea salt- 1 tsp
  • Pure Vanilla Extract- 1tbsp
  • Coconut oil to grease hands

Instructions

  1. Dry roast the pistachios in a heavy bottomed pan on medium high flame for 2-3 minutes, stirring continuously , then cool down and keep aside; blend to a fine powder once cool
  2. Blend the dates till they are smooth and clumpy
  3. To the above blender jar add almond, pistachio, flaxseed meals, black pepper, pure vanilla extract and blend one final time till combined; you would need to scrape the sides of the jar a few times
  4. Invert the contents into a bowl and using your clean hands give it one final mix , pressing the mixture between your fingers as you go
  5. Grease your hands with some coconut oil and form the mixture into desired sized balls
  6. Coat the balls with pistachio powder if desired
  7. Store in an airtight container in a cool and dry place and consume within a week
https://onewholesomemeal.com/almond-and-flaxseed-bliss-balls/
 Almond-Flaxseed Bliss Balls

 

 

 

 

 

Categories
Afternoon Snack | 3pm Meal Mid-Day Snack | 10 am Meal

Dahi Bhallas | Authentic Indian Street Food

Dahi Bhallas
Authentic Indian Street Food

As I mentioned in my earlier post, Diwali at home is incomplete without a sumptuous dose of Indian Street food. This time it was all about the Dahi Bhallas. 

Dahi Bhallas (also called Dahi Vadas) are a North Indian dish prepared with yogurt and lentils. The choice of lentils, I have learned varies. Some make it with a mix of split moong lentils and split and dehusked black gram lentils, while others use just dehusked black gram lentils. Whatever the combination, remember to soak it overnight. To prepare the batter, grind the lentils to make a smooth paste and flavour with mild spices before frying it. Finally, dunk the fried bhalla or vada into sweet and salty yogurt.

How Do You Keep It Light

Despite being fried they are surprisingly light on the tummy. This is because of the science behind the cooking and balance of ingredients used. Once the batter is prepared, it is whisked by hand until it turns light and airy. This helps in making the final vadas really light. The other step that really helps is dunking the freshly fried hot vadas into yogurt thinned out with water making sure the excess oil is washed off. Remember to poke some holes into the vadas with a toothpick so the yogurt water is soaked up well. I also add hing (or asafoetida) into this water which aids easy digestion. Ajwain (or carrom seeds) is another great digestive aid that you can add to the batter.

The above are all the basic key ingredients for dahi vadas. To indulge, you can add some finely chopped green chilies, sultanas, cashews and fresh coriander. It takes the taste to the next level.Dahi Vada Batter The recipe and tips I have shared here are all thanks to my mother who I have to say makes the best dahi vadas ever. And no, this isn’t a biased opinion! Everyone who has ever eaten them agrees. I still remember her frying them on a low flame. I waited patiently to grab the fluffy vadas before they got dunked into yogurt. How divine they would taste. Once they had rested in their yogurt pool for a few hours, she would add the roasted red chili and cumin powder, sweet tamarind chutney, a dash of spicy ketchup, and finely chopped coriander. Uff! The flavours were exquisite and you have to try it to believe it.
Dahi Vadas - Authentic Indian Street Food

 

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Dahi Wadas or Dahi Bhallas (Classic Indian Street Food)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 100

Serving Size: Makes 12-15 wadas

Ingredients

  • Urad Daal Washed (Split Black Gram de-husked)- 1cup, soaked overnight
  • Hing (Asafoetida)- 1 pinch
  • Ajwain (Carom seeds)-1 tsp
  • Chopped Raisins- 1tbsp
  • Chopped Cashews- 1 tbsp
  • Finely Chopped Green Chilies- 1/2 tsp
  • Finely Chopped Coriander Leaves- 2 tbsp
  • Roasted Red Chilli powder-1 tsp
  • Roasted Cumin powder- 1 tsp
  • Tomato Ketchup- 2 tbsp
  • Sweet Tamarind Chutney- 2 tbsp
  • Yogurt-2 cups
  • Water- 1cup
  • Salt as per taste
  • Oil for deep frying

Instructions

  1. Thoroughly wash the urad daal and soak overnight or for 4-6 hours in 1.5 cups water
  2. Wash and grind the daal to a smooth paste. Only add a little extra water if needed for the mixer to move smoothly. Usually some water used for soaking the daal remains and that is enough for grinding but if the blender blades get stuck, add a 1-2 tbsp more. Refer to the video above to see the consistency of the batter
  3. Using clean hands, fluff up the batter for 5-7 minutes till it starts to feel lighter than when you started
  4. Add chopped green chilies, 1/2 tbsp coriander, ajwain seeds and salt and mix well. Do not add all the salt at this stage as you would be seasoning the yogurt with salt later as well
  5. Add chopped raisins and cashews and mix
  6. Mix 1 cup yogurt with 1 cup water, salt and hing , mix well and keep aside
  7. Heat oil in a thick bottomed wok and once the oil is really hot, reduce the flame to medium and add almost 1tbsp dollop of batter and fry till light golden. Keeping the flame on medium is critical as frying on a high flame just cooks the exterior, leaving the inner part uncooked
  8. Once done, transfer on a kitchen towel and using a toothpick poke some holes in the wadas
  9. Dunk these wadas into the prepared yogurt-water solution and let it sit for at leat 30 minutes. Then gently press them between your palms and squeeze out the liquid making sure not to press too hard and break the wadas
  10. In the meantime take the remaining 1 cup yogurt, add salt and mix well. If it is too thick use some yogurt-water mixture from the previous step to thin it out. Be careful not to thin it out too much like the earlier mixture in which you dunked the wadas. This yogurt-salt mixture needs to be thick enough to coat the wadas well to serve
  11. Then take a deep and wide serving dish and place the pre-soaked wadas into them neatly next to each other. Discard the yogurt-water mixture , you can use it to make buttermilk
  12. Next spoon over the thick yogurt-salt mixture over the wadas to coat them well, then sprinkle roasted cumin and red chilli powder followed by tamarind chutney and tomato ketchup
  13. Garnish with finely chopped coriander and serve
https://onewholesomemeal.com/dahi-bhallas-authentic-indian-street-food/

Categories
Mid-Day Snack | 10 am Meal

No-Bake Dessert | Dark Chocolate and Strawberry

No-Bake Dessert
With Dark Chocolate and Strawberry

Craving dessert? Then why not try this no-bake dessert with dark chocolate?

Some days are for quick desserts. No matter how organised one is, there are days when a few balls do get dropped; but that doesn’t mean one just frets and does nothing about it. With just a few simple ingredients from your pantry, you can create these perfect mood-lifters. This no-fuss, easy and refined sugar-free, no-bake dessert recipe is one such treat. Set in a tray, it is the perfect dish to be carried along to any event or party and an absolutely gorgeous one at that! 

Make This No-Bake Dessert Your Own

And the best part? You can make it as little or as indulgent as you would like. Play with the ingredients to create your own unique flavour. For example, here I have used strawberry jam and fresh strawberries but you could use any other seasonal fruit like peach, stone fruit, figs (roasted or otherwise), or even mandarins.

Although I assembled it in a square tart tray so I could carry it easily to the party, you could also layer it in little parfait cups and serve. Refrigerating the nuts and dates base a good hour (or two) before pouring over the chocolate-cream layer is key. Then you need to further refrigerate it for an hour before topping it with fresh strawberries or fruit of your choice. Finally, cut a slice and indulge in the soft gooey melt in your mouth that is chocolate and berries heaven. To enhance the sweetness of the base, you can add some brown sugar. You can also play with other flavours by using a mix of jams to layer, or adding some finely chopped mint and basil to give it a summery feel. Just have fun!

 

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Dark Chocolate and Strawberry No Bake Bites

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Serving Size: 6-8

Ingredients

    For the topping
  • Strawberry Jam- 1/3 cup
  • Full fat whipped cream- 160 ml (2/3 cup)
  • Unsalted butter- 25gm
  • Dark (eating) chocolate ,chopped fine- 200 gm
  • Strawberries, halved or quartered based on size - 6-8
    • For the base
  • Medjool Dates or any other variety of dates softened- 10-12
  • Almond meal-1.5 cups
  • Cashews- A little more than 1/2 cup
  • Vanilla- 1tsp

Instructions

  1. Blitz the cashews in a high speed blender and keep aside
  2. Blitz the dates in a high speed blender, scraping sides in between.If using a different (harder) variety of dates, soak them in warm water for 10-15 minutes to soften them up before blending
  3. Once the dates are pasty, add the cashew, almond meal, vanilla and blend for a few more seconds . If the mixture sticks to the side, take it out in a bowl and gently knead with your fingers
  4. Line a tart tray with a baking sheet or grease with some butter
  5. Evenly spread the above mixture in the tray, pressing and smoothing out gently making sure it it forms a uniform layer which isn’t too thin or it won’t hold the chocolate and cream layer well and then refrigerate for at least an hour, then spread the strawberry jam and refrigerate for another 20 minutes
  6. While the base is setting, bring a pot of water to boil and then place a slightly larger (but deep) pot on top. To this add cream and heat it. This indirect heating/ water bath technique makes sure one doesn’t overheat the cream
  7. Once the cream is hot, stir in butter and chocolate chips, then whisk until smooth
  8. Let it cool for 5-10 minutes then pour it evenly into the prepared refrigerated base
  9. Refrigerate for 2 hours , top it with strawberries and fresh fruit of choice to serve
https://onewholesomemeal.com/no-bake-dessert-dark-chocolate-and-strawberry/